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The Number One Muffin in the U.S.

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That’s right! Americans sure do love their muffins, especially if they are moist, sugary and loaded with blueberries. The best part of the muffin is the top of course. So what did manufacturer’s start doing? Making Muffin Top Baking Pans. Here’s something to think about for a minute. Brown sugar actually has less calories than while sugar. Interesting, huh? That’s because molasses is mixed with white sugar, thereby replacing sugar crystals with natural sugar, found in molasses. The difference between light brown and dark brown sugar is 3.3 and 6.5. In other words, light brown sugar has 3.3 percent molasses while dark has 6.5. There are very few, if any, recipes I use light brown sugar in. Maybe that’s the Yankee in me.

Brown Sugar Blueberry Muffin Tops

Now we all don’t have Muffin Top Pans, so simply line a sheet pan with wax or parchment paper and using an ice cream scoop, scoop out the batter as you would whoopie pie cakes. Chill the batter for 15 minutes first though.

Preheat oven to 425 degrees F.Mix egg, light brown sugar and milk. Add in melted butter and lemon zest and juice.Mix together flour, salt, and baking powder.
In a separate bowl, combine wet and dry ingredients quickly.Toss blueberries with 2 tablespoons flour and fold into batter. Spoon batter into muffin top pan.
For the topping – Combine the flour, sugar, salt, cinnamon and nutmeg in the bowl of a food processor fitted with a steel blade. Add the butter and pulse 10 to 12 times until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over muffin tops.Bake approximately 12 minutes or until lightly browned on top. Loosen muffins and serve hot.

About The Yankee Chef

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.

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About The Author

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.